Tag: Latin American
Chilean Chili Lime Roasted Corn on the Cob
Chilean Chili Lime Roasted Corn on the Cob
I love corn on the cob in all of its various forms. From elotes street corn to the regular butter and salt; you can really do no wrong. This preparation of roasted corn on the cob is Chilean in origin. Unshucked corn gets soaked in water for 20 minutes. This allows the corn to steam in its husks. The ears of corn can either be roasted in the oven or grilled for about 20 minutes in total. While it’s cooking, you make a simple chili lime butter that gets brushed on the corn. If you want more char on the corn, return the the grill or place under the broiler for a couple minutes a side.
Equipment
- large bowl
- baking pan with rack
- brush
Ingredients
- 2 ears corn on the cob unshucked
- 1 tbsp butter
- 1/2 tsp chili powder
- 1 lime zested
- 1 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Pull back the husks and remove the silk from the ears. Paul the husks back over the corn. Soak the ears of corn in a large bowl of water for 20 minutes.
- Place the ears on a rack on a baking sheet. Roast in a preheated 375 degree oven for 20 minutes; flipping half way through. Alternatively, you can do the same on a charcoal or gas grill for the same amount of time.
- Take the corn out of the oven and lest rest for 10 minutes. It will be extremely hot.
- While the corn is resting, melt the butter in a small skillet. Add in the lime juice and zest, chili powder, and salt.
- Pour into a ramekin and let slightly cool.
Tres Leches Rice Pudding
Tres Leches Rice Pudding
Do you feel like it’s time to have a diabetic coma? Do you need to pump milk directly into your veins? Well, this dessert is for you then. Tres leches rice pudding. Yes. This is one of the most sinful desserts ever created. While it’s called tres leches, it’s really quatro leches. Whole milk, evaporated milk, sweetened condensed milk, and heavy cream very slowly caramelize in a pot of cooked rice. This rice pudding can be served hot, cold, or at room temperature. There is no wrong here.
Ingredients
- 1 cup jasmine rice
- 2 cinnamon sticks
- 2 cups water
- 2 cups whole milk
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 can sweetened condensed milk
- 1 1/2 tbsp vanilla extract
- 1/2 cup sugar
- 1/4 tsp salt
Instructions
- Bring the water, rice, and salt to a boil in a pot over high heat. Add in the cinnamon sticks. Reduce the heat to medium low and simmer for 30 minutes until the rice is cooked.
- Mix together the milk, evaporated milk, sweetened condensed milk, heavy cream, sugar, and vanilla in a large bowl.
- Pour in the dairy bomb mixture. Reduce the heat to low and simmer for 20 minutes; occasionally stirring.
Arepas de Choclo con Quesito
Arepas de Choclo con Quesito
These arepas, which are popular in the Andes region of Colombia, are made out of fresh corn kernels straight of the husk. They are puréed in a food processor until a batter forms, then ladled into a buttered skillet and cooked for 5 minutes a side until crispy. The corn arepas are topped with queso fresco and drizzled with honey.
Equipment
- food processor
Ingredients
- 2 cups fresh corn kernels
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 tbsp butter
- queso fresco crumbled
- honey
Instructions
- Place the corn, sugar, and salt in a food processor.
- Purée until a batter is formed.
- Melt the butter in a non-stick skillet over medium high heat. Drop a ladles worth of batter per corn cake in the skillet.
- Cook for 4-5 minutes a side until golden brown and crispy.
